Popover
Light, hollow roll made from an egg batter
A popover is a light American pastry made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Popovers may be served either sweet, topped with fruit and cream/or jelly for breakfast; or savory at afternoon tea with cold cuts.
01Name
The name "popover" in American English comes from the fact that the batter swells or "pops" over the top of the tin while baking; in Swabia, sweet (sugared) Swabian popovers are called Pfitzauf.
02History
The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.
The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.
A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding.
Sources and credits
This article is adapted from the Wikipedia article “Popover”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Popovers 2.jpg by Jagvar at English Wikipedia, Public domain
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